Hotel the Cram

Hotel with restaurant.

Restaurant » Tradition and modernity

The awarded Chef Jordi Cruz and Jordi Cuairan as Head Chef, with a team of young professionals develop a cuisine which seeks to liven up tradition with innovative touches, high quality products and dishes altogether different from those created in the kitchens of ABaC, 2** Michelin. A cuisines to clearly convey the messages hidden in the actual recipes and define our understanding of gastronomy every day, based on memory, creativity and the best ingredients.

Well-loved dishes include; Scallops with celery and turnip and soya macaroni with ponzu sauce; Fillet of roast monkfish with textures of picada sauce, Palamós prawns, stewed monkfish skin and a hazelnut romesco sauce; Cold melon soup with lime and kéfir yoghurt : Gems of gastronomy accompanied by well selected wine and exquisite service are the ingredients to enjoy an unforgettable gastronomic experience.

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For more information contact +34 932 167 700 o